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Toss the sliced fennel with the Gremolata oil, season with salt and pepper, and bake in a 400° oven for 15 minutes until lightly caramelized.
While the fennel roasts, chop the anchovy, garlic, and capers as fine as possible, and add to a bowl. Add sherry vinegar, and stir in olive oil to create a broken vinaigrette.
When the fennel is cooked add it to a large bowl along with the radicchio, and endive. Add vinaigrette and toss.
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